Whole Wheat Puri or Poori Recipe!! A perfect partner for your meal. I like serving them with tangy sweet shrikhand or kheer and robust aloo curries. It is made with a just few basic ingredients like wheat flour, salt and oil. The humble puri transforms into a puffed up, golden delight when freshly fried. Crisp, flaky, and oh so satisfying, puris are a staple with any North Indian meal. While fine wheat flour or Maida is commonly used, I love making puris with whole wheat flour instead. The earthy, wholesome flavor of whole wheat shines through in the puris, making them irresistible.

I carefully roll out small rounds, then watch them puff up into airy pillows when slid into the hot oil. The soft, fluffy texture of the whole wheat puris is so addictive. I can never stop after eating just one! The combination of the hearty puri with creamy dessert and spiced vegetable gravy is incredibly satisfying. Made the traditional way through frying, these whole wheat puris are a flavorful, their delightful texture when puffed up during frying makes them irresistible. For a satisfying meal, serve up a batch of whole wheat puris straight from the kadhai!

Method

1. In a mixing bowl, mix together the atta and salt. Add oil and rub it into the flour with your fingertips until well incorporated.
2. Start adding water little by little and knead to form a soft firm dough (slightly harder than chapati dough). Do not add too much water. Knead for 3-4 minutes.
3. Cover and let the dough rest for 10 minutes.
4. Divide the dough into lemon sized balls. Take each ball and roll out into small rounds using a rolling pin. Roll to about 4-5 inches in diameter.
5. Heat oil in a kadhai on medium heat. The oil should not be smoking hot.
6. Gently slide each puri into the hot oil one by one. Press it lightly with a slotted spoon so it puffs up.
7. Turn and fry until both sides are golden brown. Remove with a slotted spoon and drain on paper towels.
8. Serve the hot, puffed puris with a curry or sabzi of your choice. Enjoy!

Binjal Pandya

Whole Wheat Puri or Poori Recipe

Whole Wheat Puri or Poori Recipe!! A perfect partner for your meal. I like serving them with tangy sweet shrikhand or kheer and robust aloo curries. It is made with a just few basic ingredients like wheat flour, salt and oil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 7 -8

Course: Main

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 2 cups Whole Wheat Flour Atta
• ¼ tsp Salt
• 3-4 tbsp Vegetable Oil
• Water for Kneading
• Oil for Deep Frying

Method

 

1. In a mixing bowl, mix together the atta and salt. Add oil and rub it into the flour with your fingertips until well incorporated.
2. Start adding water little by little and knead to form a soft firm dough (slightly harder than chapati dough). Do not add too much water. Knead for 3-4 minutes.
3. Cover and let the dough rest for 10 minutes.
4. Divide the dough into lemon sized balls. Take each ball and roll out into small rounds using a rolling pin. Roll to about 4-5 inches in diameter.
5. Heat oil in a kadhai on medium heat. The oil should not be smoking hot.
6. Gently slide each puri into the hot oil one by one. Press it lightly with a slotted spoon so it puffs up.
7. Turn and fry until both sides are golden brown. Remove with a slotted spoon and drain on paper towels.
8. Serve the hot, puffed puris with a curry or sabzi of your choice. Enjoy!

Notes

• Use fresh oil for frying so puris puff up well.
• Roll the puris slightly thick so they turn fluffy on frying.
• Fry on medium heat to prevent burning.
• Do not add too much water and make soft chapati dough, otherwise it will be difficult to roll out and puri will soak more oil while frying.